The Porterhouse, is like a little brother to the T-Bone, is a highly priced cut around 12.99 per pound. One half of this steak is the New York Strip, while the small meaty bit on the other side is a filet cut from the tenderloin. These steaks come from the extra-tender “short loin” of the cow, which is located on the steer’s middle-back. The meat is highly marbled and usually quite tender. They are excellent for grilling or quickly seared over hot coals and finished slowly over indirect heat.